100g caster sugar
100g butter (best leave it out of the fridge for half an hour beforehand so it’s soft)
140g self raising flour
2 eggs (medium ones are possibly the best but let’s not fuss over the size of our eggs)
1 tsp vanilla extract
1 very ripe banana (brilliant use of those dark brown bananas that nobody wants to eat)
25g chocolate drops or pea sized chocolate pieces. Use dark chocolate – healthier & goes better with the banana
140g icing sugar
water as per icing sugar packet
If you really want to colour the icing then whichever colour you prefer but avoid blue as it sends everyone crazy
One banana not so ripe cut in to slices
This recipe makes 12 cupcakes easily.
Oven 180c or Gas mark 4 and line a cupcake tray with cases.
Put sugar, butter, flour, eggs, vanilla and the banana in a bowl and whisk together until it’s all goop and the banana is mushed completely.
Stir in the chocolate pieces
Divide into the cupcake cases
Bake for 20 minutes until they look a lovely golden brown. If you’re going to check them don’t burn your hand yet press very lightly against the top of the sponge. It should very slowly bounce back. A bit like having water retention really …
Leave them to cool with a tea towel laying across the top. This is purely to ward off any hungry hands, especially those of children – big children.
Whilst cooling, mix up the icing if you want it and put a cherry tomato sized ball on the top of each cake then smooth across with a knife.
Again, if you prefer, pop a slice of banana on the top.